Spicy Sweet Jalapeño Cornbread (Printable version)

Moist sweet cornbread with jalapeño heat and a zesty lime drizzle, ideal for a bold side or snack.

# What you need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup whole milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1/4 cup vegetable oil
10 - 1 cup canned or frozen corn kernels, drained or thawed

→ Add-Ins

11 - 2 medium jalapeños, seeded and finely chopped
12 - 1/3 cup shredded cheddar cheese (optional)
13 - 2 tablespoons honey

→ Zesty Lime Drizzle

14 - 3/4 cup powdered sugar
15 - 2 tablespoons freshly squeezed lime juice
16 - 1 teaspoon lime zest

# How To:

01 - Preheat oven to 400°F. Grease or line an 8-inch square baking pan with parchment paper.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold in corn kernels, chopped jalapeños, and cheddar cheese if using.
06 - Pour batter into the prepared baking pan and smooth the top with a spatula for even baking.
07 - Bake for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
08 - Remove from oven and let cool in the pan for 10 minutes.
09 - While cornbread cools, mix powdered sugar, lime juice, and lime zest in a small bowl until smooth and creamy.
10 - Drizzle the lime glaze over the slightly warm cornbread. Allow to cool further before slicing and serving.

# Expert Advice:

01 -
  • The balance between honey sweetness and jalapeño heat is absolutely addictive
  • That lime drizzle transforms ordinary cornbread into something restaurant-worthy
  • It comes together faster than you can preheat your oven
02 -
  • Overmixing the batter makes tough cornbread, so stop as soon as flour disappears
  • The glaze needs to go on slightly warm cornbread so it melts into all those nooks
  • Let the cornbread cool at least 10 minutes before slicing or it will crumble
03 -
  • Room temperature ingredients mix more evenly and create better texture
  • Use fresh lime juice instead of bottled, the difference is worth every squeeze

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